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Forest Mushroom Risotto

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
55MIN
Cuisine

Ingredients

Rice vinegar: 300 g

Mushrooms: 750 g, mixed (chanterelles, ceps, bay boletes, ecc)

Onion: 2 each, finely chopped

Garlic: 1 clove

1 bay

Porcini mushroom powder: 1 tsp

Olive oil: 1 tbsp

Butter: 2 tbsp

White wine: 125 ml, dry

Vegetable stock: 700 ml

Parsley: 2 tbsp, finely chopped

Salt

Pepper: Freshly ground

Parmesan cheese

An easy recipe for a creamy mushroom risotto: find out how to prepare mushroom risotto with chanterelles, ceps, bay boletes and other forest mushrooms.

Method
01.

Clean the mushrooms and cut into smaller pieces if necessary.

02.

Heat the stock. Heat the oil and sweat the onions until soft, then add the bay leaf and cep powder and press in the garlic.

03.

Sprinkle the rice into the pan and sweat until it looks transparent, then add the wine and cook until it has evaporated.

04.

Add 1/4 of the hot stock and season with salt and pepper.

05.

Cook the rice over a very low heat for about 20 minutes, gradually adding more stock as the rice absorbs it.

Stir from time to time.

06.

Quickly fry the mushrooms in clarified butter, in batches if necessary, season with salt and pepper and mix into the creamy risotto with the parsley.

Serve sprinkled with fresh Parmesan shavings.

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